What excites you and what turns you off about restaurant wine lists these days? This is a rather broad question, I know. I'm thinking in terms of which wines are included or excluded, prices, how the list is organized, and descriptions (if any).

We're fortunate in that our local wine shop, "The Wine House," has people working there who know wine and food matchings really well. We often just go in, tell them the recipes we're making, and they give us wine suggestions to match the ingredients, just like Karen & Andrew's book. The shop recently opened a restaurant upstairs where they serve small dishes and suggest wine characteristics that would compliment each dish. Here are links to the menu and to the wine list. What do you all think?

Here are just a few you might enjoy for their mammoth depth and scope:
- BERN'S STEAK HOUSE (Tampa): bernssteakhouse.com
- HEARTH (NYC): restauranthearth.com/wine.pdf
- VERITAS (NYC): veritas-nyc.com/veritas.pdf

Cheers,
Andrew & Karen
Andrew Dornenburg & Karen Page
Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award